Jumbo Chocolate Chip Cookies Recipe
Make Jumbo Chocolate Chip Cookies Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finishing
Method
Prepare Dough
Warm butter & mix sugars
If butter is cold, cut 1 cup unsalted butter into pieces and microwave in 5-8 second bursts or leave at room temperature until soft but not melted (about 20-30 minutes). In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter with 0.75 cup granulated sugar and 0.75 cup packed light brown sugar on medium speed until pale and fluffy, about 2-3 minutes.
Add eggs & vanilla
Beat in 2 large eggs, one at a time, mixing until incorporated. Add 2 tsp pure vanilla extract and mix on low until combined, scraping down the bowl once.
Combine dry ingredients
In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp fine sea salt, and 1 tbs cornstarch until uniform.
Stir in chocolate
Fold in 2 cups semisweet chocolate chips and 0.5 cup coarsely chopped dark chocolate (if using) by hand with a spatula until evenly distributed. The dough will be thick and slightly sticky; chill for 30-60 minutes if you prefer less spreading during baking.
Shape & Bake
Preheat oven & prepare pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you want extra height to the cookies, use a light-weight rimmed baking sheet with good insulation.
Using a 3.5 to 4 tablespoon scoop or a large ice cream scoop (about 3 oz / ~85 g per cookie), portion dough onto prepared baking sheets, spacing 3 inches apart. For truly jumbo cookies, use a 1/4 cup + 1 tbsp scoop (approx. 3.5 oz). Gently press a few extra chocolate chips into the tops of each dough mound for an attractive finish.
Bake
Bake in the center rack of the preheated oven for 12-15 minutes. Rotate the baking sheet halfway through if your oven has hot spots. Cookies are done when edges are set and lightly golden but centers still look slightly soft and underbaked — they will continue to set as they cool.
Finish & cool
Immediately after removing the cookies from the oven, sprinkle each with a small pinch of coarse sea salt or flaky salt (about a 1/8 tsp per cookie). Let cookies cool on the baking sheet for 10 minutes to finish setting, then transfer to a wire rack to cool completely. For chewier centers, cool longer on the baking sheet (15 minutes).